Last night’s new side dish was a complete and total failure! I was attempting to make mashed cauliflower. “Your family won’t know the difference between this and real mashed potatoes,” the recipe declared. Yeah, right! The texture was all wrong – more like sauerkraut than mashed potatoes. The taste was okay, but hubby and I thought it would be a waste of good gravy, and made some instant mashed potatoes instead. The failed kitchen experiment went into the trash.
Mistakes and flops are a part of life, even in the kitchen. Sometimes it’s the cook’s fault and sometimes the cause is a bad recipe. I’ve resolved to try at least one new recipe per week this year. I’m sure I will find some new favorites, but I expect that some will be mediocre and a few will be total flops. I used to take failure in the kitchen very personally, but I’ve realized there’s no point in beating myself up over it. My new motto is: Nothing ventured, nothing gained!
I’ve actually been trying quite a few recipes and cooking methods to go along with my recent Detox Drop and Carb Stepping process with the Diet Free Life methodology. So I have been searching for some yummy recipes that are lower in carbs, thus the mashed cauliflower experiment. I’ve even created a Pinterest board for those low carb recipes I want to try. Below is my meal plan for this week.
Monday ~ Mmmm Chicken, sautéed mushrooms, and parmesan baked zucchini. This chicken is a new recipe, and it looks easy and delicious. Put four boneless chicken breasts in a glass baking dish. In a small bowl, combine ½ cup of sour cream (I’ll use reduced fat sour cream) and ¼ cup of parmesan cheese. Spread over chicken breasts in a baking dish. Sprinkle Italian bread crumbs on top. Bake at 350 degrees for 25 minutes.
Tuesday ~ Eggplant Rollitini with a spinach salad.
Wednesday ~ Out to dinner with a friend to one of my favorite restaurants – BoneFish!
Thursday ~ Fish tacos and refried beans. My version of fish tacos is very easy. Season some tilapia with Mrs. Dash’s Fiesta Lime seasoning. Pan-fry it with some olive oil cooking spray. Divide among tortillas, and top with mixed salad greens, shredded cheese, some salsa or hot sauce, and guacamole.
Friday ~ Portobello Mushroom Pizzas
Saturday ~ Pesto Chicken Thighs in the crock pot with garlic roasted asparagus.
Sunday ~ Lately Nick and I have been eating Mexican carry out on Sundays. If not, I will make my “grown up grilled cheese” sandwiches and vegetable soup.